Cajun Chicken & Sausage Gumbo with Rice

Ingredients:

For the Gumbo:

1 lb boneless, skinless chicken thighs (shredded)

12 oz andouille sausage, sliced

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 medium onion, diced

1 bell pepper, diced

2 celery stalks, chopped

3 cloves garlic, minced

6 cups chicken broth

1 can (14 oz) diced tomatoes (optional)

1 tbsp Worcestershire sauce

2 tsp Cajun seasoning

1 tsp smoked paprika

1/2 tsp thyme

2 bay leaves

Salt & black pepper to taste

1/2 cup green onions, chopped

1/4 cup fresh parsley, chopped

For the Rice:

2 cups white rice

4 cups water

1/2 tsp salt

Instructions:

In a pot, bring water to a boil, add salt and rice, cover, and simmer for 15 minutes or until tender. Fluff with a fork.

In a large pot, heat oil over medium heat, add flour, and stir constantly for 10-15 minutes until it turns a dark brown color.

Add onion, bell pepper, celery, and garlic to the roux. Cook for 3-4 minutes until softened.

Stir in sausage and chicken. Pour in chicken broth, Worcestershire sauce, tomatoes (if using), and seasonings. Bring to a boil, then reduce heat and simmer for 45 minutes.

Remove bay leaves. Stir in green onions and parsley. Serve hot with white rice.